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Jars of salsa for canning are arranged on a wooden board with fresh tomatoes, a green chili pepper, and cilantro in the foreground.

Salsa for Canning

This homemade canned salsa is fresh, flavorful, and the perfect way to preserve summer tomatoes. Made with tomatoes, peppers, garlic, lime, and cilantro, it’s easy to customize for your preferred heat level and delicious with everything from tortilla chips to tacos.
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Prep Time 25 minutes
Cook Time 45 minutes
Canning Time 30 minutes
Total Time 1 hour 40 minutes
Course Condiment
Cuisine American, Mexican, TexMex
Servings 5 pints

Ingredients
  

  • 7 cups tomatoes, peeled, cored and chopped This is roughly 4-5 pounds of tomatoes depending on the type.
  • 2 cups onion, finely diced
  • 1 cup green bell peppers, chopped
  • 4 jalapenos, finely diced Remove the seeds for a milder salsa.
  • 1-2 serrano peppers, finely diced Omit for a milder salsa.
  • 5 cloves of garlic, minced
  • 6 oz tomato paste One small can.
  • ¾ cup white vinegar
  • 2 limes, juiced
  • ½ cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • ½ tablespoon sugar
  • 1 tablespoon salt

Instructions
 

Make the salsa.

  • Prepare the tomatoes by cutting a small X on the bottom of each tomato opposite the stem. Bring a pot of water to a boil and carefully place the tomatoes into the boiling water for 10–20 seconds.
    Immediately transfer them to a bowl of ice water. Once cool enough to handle, the skins should peel right off. Core, peel, and chop the tomatoes.
    *You will need 7 cups of chopped tomatoes for this recipe. About 4 to 4.5 pounds before peeling and chopping.*
  • Finely dice the onion, green bell pepper, jalapeños, and serrano peppers. Mince the garlic and roughly chop the cilantro.
  • In a large stock pot or Dutch oven combine all of the ingredients and stir well.
    Bring the salsa to a gentle boil over medium-high heat, stirring occasionally.
    Reduce the heat to low and simmer for about 30 minutes, allowing the flavors to develop and the salsa to slightly thicken.
  • At this point you can either spoon the salsa into jars and store in the fridge or can them using the instructions below.

Water bath canning instruction.

  • Ladle the salsa into 5 pint jars leaving about ½ inch of headspace.
    Remove air bubbles and wipe the jar rims.
    Place on new, clean lids and bands and process in a boiling water bath for 20 minutes (adjusting time for altitude).
    *Remember - do not start the timer until the water has come to a full rolling boil.*
    Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).
    Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
    Store sealed jars in a cool dry place for 12-18 months for best quality.
    *Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-4 weeks.Enjoy!
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